Food Safety Audit
MAy 2013
Food Hygiene Audit Report
Department of Residential and Leisure Services
Unit: Roscoe & Gladstone
Prepared by Mike Williams
Date: 15th May 2013
Report
Practices
02 Dry Goods Storage
02/02 There were a small number of dented tin cans available for use in the dry goods store. Please make sure that dented cans are not accepted on delivery and if cans are dropped and damaged, ensure that they are used immediately so as to prevent mould or bacterial growth within the can (if the seals are split/damaged).
02/04 A small number of dry goods were found to have passed their best before dates e.g. star anise (March 2013) and almond essence (September 2012). Please make sure that all dry goods are rotated regularly and that any out of date products are discarded so as to maintain food quality standards (-10%).
Premises
08 Lighting & Ventilation
08/07 The mastic sealant to the extract canopy is damaged and large pieces are falling out. Please make sure that the loose sealant is removed and then the gaps are re-sealed so as to ensure the ventilation ducting is air tight and as such extract air efficiently.
Executive Summary
Practices Score = 86%
Food safety standards have been found to be largely excellent although one mistake has been made which has resulted in a 10% deduction, this being the fact that the dry goods have not been rotated correctly and as such some products have passed beyond their best before date.
Chilled and frozen food storage procedures are clearly well understood with no issues of concern noted. Labelling is also very well implemented with all prepared chilled foods and any in-house froze foods fully labelled.
Food preparation practices were as usual found to be very good. It is however recommended that the foods once prepared in the chilled preparation room are removed to the walk-in fridges rather than being left in the chilled room (this was just below 8oC).
The audit took place on an evening service and it was obvious to see that the team have a very good understanding of their role and maintain high food safety standards at all times.
Cleaning standards were excellent with no issues of concern. A suitable supply of sanitiser and other cleaning chemicals was also available.
Documentary records were found to be fully available and up to date. The food safety management system was also available for reference.
Premises Score = 92%
The structure was found to be in a largely very good condition with only one issue of note identified. This was the fact that the mastic sealant to the extract canopy was falling out of the seals. As such this is in need of replacement as soon as possible.
All equipment was found to be in a good condition with all items in full working order.
SCORESHEET
PRACTICES / PREMISES1 / Purchasing / Delivery / 2 / 1. / External Refuse / 2
2 / Dry Goods Storage / 0 / 2. / Walls / 2
3 / Chilled Food Storage / 2 / 3. / Floors / 2
4 / Frozen Food Storage / 2 / 4. / Ceilings / 2
5 / Defrosting / 2 / 5. / Doors / 2
6 / Open Food Prep – Cross Contamination / 2 / 6. / Windows / 2
7 / Open Food Prep – Foreign Body Contamination / 2 / 7. / Equipment Condition / 2
8 / Open Food Prep – Temperature / 2 / 8. / Lighting / Ventilation / 0
9 / Open Food Prep – Personal Hygiene / 2 / 9. / Drainage / Plumbing / 2
10 / Cooking / 2 / 10. / Fridges/Freezers / 2
11 / Chilled Food Display / 2 / 11. / Hot Holding / Cooking / 2
12 / Hot/Cold Holding / 2 / 12 / Other / 2
13 / Cooling / 2
14 / Cleaning – Schedules / 2
15 / Cleaning – Equipment / Structure / 2
16 / Cleaning – Chemicals / 2
17 / Internal refuse / 2
18 / Pest Control / 2
19 / Temperature Monitoring Records / 2
20 / Food Hygiene Training Records / 2
SCORE / SCORE
Practices sub total (%) / 95 / Practices sub total (%) / 92
Deduction (%) / -10 / Deduction (%) / -
Final Score (%) / 86 / Final Score (%) / 92
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